Description
For the Meatballs:
1 lb ground chicken
1 egg
½ cup breadcrumbs (use gluten-free if needed)
2 cloves garlic, minced
¼ cup grated Parmesan cheese
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for cooking)
2 tbsp unsalted butter
For the Cranberry Lemon Orzo:
1 cup orzo pasta
1 tbsp olive oil
2 tbsp lemon juice
Zest of 1 lemon
½ cup dried cranberries
¼ cup fresh parsley, chopped
Salt and pepper, to taste
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine the ground chicken, egg, breadcrumbs, garlic, Parmesan cheese, oregano, salt, and black pepper. Mix until well combined.
Shape the mixture into small meatballs, about 1-inch in diameter, and place them on the prepared baking sheet.
Bake for 15-20 minutes, or until the meatballs are cooked through and golden brown.
Meanwhile, cook the orzo according to package instructions. Drain and set aside.
In a large pan, heat 1 tbsp of olive oil over medium heat. Add the cooked orzo, lemon juice, lemon zest, cranberries, and fresh parsley. Season with salt and
pepper, then toss to combine.
In a separate pan, melt butter over medium heat and cook the meatballs for an additional 2-3 minutes to crisp them up.
Serve the meatballs over the cranberry lemon orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large mixing bowl, thoroughly combine the ground chicken, egg, breadcrumbs, minced garlic, Parmesan, oregano, salt, and pepper. Avoid overmixing to keep the meatballs tender. Use a small cookie scoop or tablespoon to portion the mixture, then roll into 1-inch balls with damp hands to prevent sticking. Arrange them on the baking sheet, ensuring space between each for even browning. Bake for 15-20 minutes until the internal temperature reaches 165°F.
While the meatballs bake, bring a pot of salted water to a boil and cook the orzo al dente according to package directions. Drain well. In a large skillet, heat the olive oil over medium heat. Add the drained orzo, lemon juice, lemon zest, dried cranberries, and chopped parsley. Toss gently for 2-3 minutes until heated through and fragrant, then season with salt and pepper. Finally, in a separate pan, melt the butter and briefly sauté the baked meatballs for 2-3 minutes to create a delicious, crispy exterior.
Serving Suggestions
This dish is versatile and can be styled for any occasion. For a cozy family dinner, serve the meatballs and orzo directly from the skillet at the table. To elevate it for guests, plate individual portions with a sprinkle of extra Parmesan and a lemon wedge. A simple side of steamed green beans or a crisp arugula salad with a light vinaigrette complements the rich flavors beautifully. Leftovers make a fantastic cold pasta salad for lunch the next day.
How-to Summary
In brief: Mix chicken meatball ingredients, form into balls, and bake at 375°F for 15-20 mins. Cook orzo, then toss in a skillet with olive oil, lemon juice, zest, cranberries, and parsley. Briefly pan-fry the baked meatballs in butter for crispiness. Serve meatballs over the flavorful orzo.
Frequently Asked Questions
Can I use a different type of meat? Absolutely. Ground turkey or a lean ground pork blend works well as a substitute for the chicken.
How can I make this recipe gluten-free? Ensure you use certified gluten-free breadcrumbs and orzo pasta, which is available in most grocery stores.
Can I prepare components ahead of time? Yes. You can form the meatballs and refrigerate them, covered, for up to 24 hours before baking. The cooked orzo salad can also be made a day ahead and reheated gently.
My meatballs are falling apart. What did I do wrong? This is often due to insufficient binder. Ensure you’ve used the full ½ cup of breadcrumbs and one large egg. Chilling the mixture for 15 minutes before shaping can also help.
Can I freeze the cooked meatballs? Definitely. Let them cool completely after baking, then freeze in a single layer on a tray before transferring to a freezer bag for up to 3 months. Reheat in the oven or sauce.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This makes the texture dense and tough. Mix just until ingredients are combined.
- Using Fresh Breadcrumbs: Dried breadcrumbs are essential for absorbing moisture and holding the meatballs together.
- Skipping the Pan-Searing Step: The final sauté in butter is crucial for developing flavor and texture. Don’t omit it.
- Overcooking the Orzo: Cook it al dente, as it will continue to soften slightly when tossed with the other ingredients.
Conclusion
This Chicken Meatballs with Cranberry Lemon Orzo recipe is a perfect harmony of savory and bright, tangy flavors, all coming together in about 40 minutes. It’s a reliable, impressive dish that is sure to become a regular in your weekly rotation. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a restaurant-quality meal with minimal fuss. Enjoy the delightful combination of crispy, herby meatballs with the vibrant and refreshing orzo pasta.